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Topic: 2Stone pizza pics (Read 67465 times)

Very ingenious method, Parallei. I had trouble with measuring small amounts of yeast so I bought this $6.xx scale at Amazon, which does OK down to tenths of a gram. But thousandths, I don't think so. So your method is probably better there. I did dabble in the Tartine method for bread and then moved on to Ken Forkish's style (which is similar) for both bread and pizza. I have also noticed that you get a very substantial rim with the high hydration and gentle handling. Your dough was of course quite a bit less hydrated than a Tartine dough. Which is great from the standpoint of being able to handle it easily. I have sometimes struggled to get those 70% doughs to behave on the peel, if you know what I mean. Especially as the pizzas get larger.

I'll figure it out one of these days! A bit too much heat. A 24 hr. 10% starter dough. The salami was great; something with fennel pollen. I didn't catch the name. It got a bit toasted around the edges but still quite tastey.

The 2Stone got a work out today. L&B Spumoni (ish) pies for my wife and her friends for lunch. To busy for photo's. Then this, for me, for supper.

Very ingenious method, Parallei. I had trouble with measuring small amounts of yeast so I bought this $6.xx scale at Amazon, which does OK down to tenths of a gram. But thousandths, I don't think so. So your method is probably better there. I will give your method a try and post a photo.

TinRoof:

Not that clever. Folks have mentioned it for years, though I'm not sure how many have tried it. I think the only clever thing I every posted was here (and it was my wife's idea!):

Thought I would add something to the thread since I tried some new toppings. Burrata with squash blossoms baked last night in the 2stone Inferno. 62.5% HR, 3% salt, 2% ischia, 48 hour fermentation, 90 second bake. I think the burrata was a bit overpowering. I'll probably try a fior di latte next time since the squash blossoms have such a delicate flavor.

No, not hand kneaded. I just reduced the total time in the KA. Normally I do a 5 minute wet knead on speed 1 and 80% of the flour and then another 5 minutes total on speed 2 adding the remaining 20% of the flour. I knocked 2 minutes off of the speed 2 step, so I did 8 minutes total versus 10.

Thought I would add something to the thread since I tried some new toppings. Burrata with squash blossoms baked last night in the 2stone Inferno. 62.5% HR, 3% salt, 2% ischia, 48 hour fermentation, 90 second bake. I think the burrata was a bit overpowering. I'll probably try a fior di latte next time since the squash blossoms have such a delicate flavor.

Thought I would add something to the thread since I tried some new toppings. Burrata with squash blossoms baked last night in the 2stone Inferno. 62.5% HR, 3% salt, 2% ischia, 48 hour fermentation, 90 second bake. I think the burrata was a bit overpowering. I'll probably try a fior di latte next time since the squash blossoms have such a delicate flavor.

Try piping a ricotta cheese into the squash blossoms. It's great because it oozes out of them at the end and also slows the cooking of the blossoms themselves so they still have a nice bite.

Try piping a ricotta cheese into the squash blossoms. It's great because it oozes out of them at the end and also slows the cooking of the blossoms themselves so they still have a nice bite. I make a pie in the fall that has a little bit of mozzarella, some fresh orange tomato slices, and ricotta filled squash blossoms.

Thought I would add something to the thread since I tried some new toppings. Burrata with squash blossoms baked last night in the 2stone Inferno. 62.5% HR, 3% salt, 2% ischia, 48 hour fermentation, 90 second bake. I think the burrata was a bit overpowering. I'll probably try a fior di latte next time since the squash blossoms have such a delicate flavor.

That pizza looks like it should be entered into the Blackstone Challenge. I know its not baked in a Blackstone but it is definitely "in the zone". Nice job!

BenLee, I like your idea for ricotta filled squash blossoms. I think that would complement them more than the burrata.

tinroofrusted, thanks, I appreciate that.

Here's a couple of shots of tonight's pizza bake using leftover ingredients I had in the fridge. It's the same batch of dough but 4 days old. The dough got 48 hours at 65F, then another 48 in the fridge at 37F, then 2 hours at 80F. Toppings are crushed tomatoes, fior di latte, cheddar, applewood smoked bacon, and caramelized onions. This one was good enough that I might add it to the regular lineup. I've also been experimenting with using the top of the dough ball as the top of the pizza. I did that for both this one and the squash blossom pizza. I think that may also contribute to the nicer cornicione. In the past I had always used the top of the dough ball as the bottom.

I made it because I wanted to try the $1.50 San Marzano Style tomatoes pictured below. I found it interesting that Kroger (King Soopers/City Market here in Denver) now has a house brand San Marzano Style tomato. Times have changed!

The tomatoes were not that great. Sweet, but lacking any real depth of flavor. Also an unusually firm texture. But there was a tiny whole basil leaf! I ended up adding some Sicilian Oregano and white pepper to them.